Neuronanobiosensors for food fragrances Food fragrances: sensorial physiology, chemical analysis and nanotechnology

摘要

The aim of this review is to suggest, based on our presenf knowledge, a multidisdplinary approach involving sensorial physiology, chemical analysis and nanotechnology for the building of a new generation of neuronanobfosensors for application in foodfragrance studies. This innovative approach is based on the demands of economics, ease of handling and technical limitations that apply to present-day sensors and analytical techniques, These limitations are now solvable using modern technological discoveries, such as carbon nanotubes. Moreover, new insights into olfactory physiology and neuroscience, such as our knowledge of the olfactory transduction cascade and the electrical coupling between neurons and carbon nanotubes, can now open this field to the use of chimeric nanobiosensors, which we believe are destined to solve not only the theoretical, but also the practical problems of industrial agro-food applications.